I came up with this dish one day when Emma was little as an alternative to making pizza with a dough crust. It was an instant hit, and is still one of Emma’s (and Iris’s) favorite dinners. The classic version, described here, is like a regular cheese pizza, only with a thin layer of cooked pasta as a base. I make variations on this theme, sometimes adding ricotta cheese, spinach pesto, sausage, olives, or anchovies. Other times I dispense with the tomato sauce, opting for a “white” pizza with a few different cheeses. Feel free to use any toppings you like. What’s nice about this is that you can put it together quickly and stick it in the refrigerator up to a day in advance. Then all you have to do is bake it and serve.